Calibration
than traditional casings. However, sausage casings are delicate, so precise management of handling processes and environmental conditions is essential. Collagen casings are ready to use straight out of the package, horn loading is quick and easy, and there is no requirement for soaking and untangling of bundles. In comparison with sausages in natural casings, there are no seasonal variations, and sausages manufactured in collagen casings offer improved cooking coverage which delivers a superior cooked appearance
Prior to the development of a new product handling system, the sausage skin manufacturer utilised a conveyorised flat sheet collagen dryer, but this created friction that could lead to ripping and product wastage. The process was slow and wasteful, so the engineers were challenged to develop a new, less damaging technique for drying and processing the extruded cylindrical collagen cases. A key feature of the new process would be to minimise friction and optimise both temperature and humidity, irrespective of the plant’s geographical location.
The new processing solution allows the casings to be inflated with hot, dehumidified process air provided by a silica-based desiccant rotor. New equipment was also developed for transporting the inflated gel using an innovative handling system. The new system employs three precision sensors. A Vaisala HMT120 humidity transmitter monitors environmental humidity, so that dry air can be recirculated when outside conditions are too humid. In addition, two Vaisala DMP5 dewpoint transmitters monitor process air to ensure that the collagen products are maintained in ideal conditions by a multi-stage feedback control system. The HMT120 transmitter contains Vaisala’s HUMICAP technology; a thin-film polymer-based capacitive humidity sensor, which delivers accuracy, reliability, long-term stability and is insensitive to condensation or contamination.
The DMP5 dewpoint transmitters incorporate
the Vaisala DRYCAP sensor, which is also designed for accuracy, reliability and stability. The sensor is condensation-resistant and is immune to contamination, however, the high level of performance delivered by this technology is based on a capacitive thin-film polymer sensor and an autocalibration function. The sensor also has a rapid response time and fast recovery after wetting.
CASE STUDY: BAKING OVENS Climate change, environmental concerns and rising energy prices are driving demand for improved efficiency across all industries; not least in food
production where processes involving baking ovens can run at temperatures of up to 325°C. Bühler’s latest indirect-fired convection ovens, therefore aim to increase efficiency in line with the company’s strategic commitment to help customers make substantial savings in energy, water, and product wastage. By monitoring humidity levels accurately inside an oven, it is possible control the process to maintain a consistent baking profile, even with fluctuations in ambient conditions or ingredient quality. This enables a more consistent product in terms of spread, thickness, colouring, and other important indicators of quality. This improved consistency also helps to minimise wastage. Ovens with built-in measurement technology enable process managers to control the humidity and temperature of their ovens more effectively, which can be particularly valuable for those producing multiple products with different baking profiles.
SUMMARY
The applications highlighted above demonstrate the critically important role of accurate stable measurements, which highlights the need to invest in proven, high-quality sensors, particularly when the costs of not doing so can be so great. In datacentres accurate temperature measurement can save enormous energy costs, in baking ovens accurate sensors can improve product quality, save energy and reduce wastage, and in sausage skin manufacture accurate sensors save time, reduce waste and increase productivity three-fold.
Vaisala
www.vaisala.com 66 March 2025 Instrumentation Monthly
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